Tomato Rice Bath with some added Bengali flavours

Being from Eastern part of India, rice invariably has to be there in our meals. However, we have our own versions of rice dishes like Khichdi, Pulao, Biryani, fried Rice or sheddho bhaat (boiled rice) or we have other forms ideal for snacking like popped rice (khoi), puffed rice (muri), flattened rice (chura/poha) or broken rice ( khud ). In our childhood, we were introduced to the world of South Indian savouries of idlis & dosas, where too rice plays a predominant role.

Rice baths are very popular in Southern part of India. During my days in south India, I was introduced to the world of south Indian rice based items and was just bowled over by the preparations available there. South India offers us with an array of different exotic rice baths like coconut rice, tamarind rice (puliogare), lemon rice, curd rice, tomato rice, Brinjal rice (Vangi bath), Pongal rice, Bisibele bath and many more which serves as great breakfast or lunch options for a healthy & fulfilling meal. Not only these quick rice baths are most ideally suited for cooking when you are running short of time, but these also are wonderful options for feeding your family with a relishing & nutritious meal. Tomato rice is one such rice bath that I often prepare and also love to have every time with some different spices and flavours. The recipe for the usual Tomato rice bath with a subtle Bengali add-on goes as below:

Tomato Rice

RECIPE:

Ingredients :

Cooked White Rice : 5-6 cups

Tomato pulp : 4 whole tomatoes

Dry Red Chilli : 1-2

Red Mustard Seeds : 1/2 tsp

Curry Leaves : 1 branch

Bori/Bari ( Dried Lentil Dumpling ) : a handful

Turmeric Powder: 1/2 tsp

Red Chilli Powder (Kashmiri): 1/2 tsp

Chaat Masala : 1/2 tsp

Asafoetida ( Heeng ) : 1/2 tsp

Black Salt : 1/2 tsp

Salt : to taste

Sugar : 1/2 tsp

Refined Oil : 2 tsp

Ghee : 1 tsp

Cashew nuts : a handful

Preparation :

Heat oil in a pan.

Fry some daal bori till they turn light brown, keep them aside.

Heat oil and ghee together in the pan again.

Temper with dry red chillies, black mustard seeds,few of the curry leaves and a pinch of asafoetida.